Warm Potato and Dragon Tongue Bean Salad

March 13, 2017

One of my favorite things about summer is the abundance of fresh fruits and veggies. I know we’re not quite there yet and I’m jumping the gun on this one, but since I’m going to be signing up for my farm share again this summer, it got me dreaming of long, summer days with amazing food.

Today’s recipe is a flavorful, delicious warm potato salad. It calls for a unique ingredient: dragon tongue beans. What are dragon tongue beans? They’re similar to wax beans. They’re very versatile and full of iron, potassium, vitamins A, C, and K, as well as calcium and folate. Plus they’re rich in protein and fiber.

Since dragon tongue beans aren’t super easy to come by during winter, if you’re making this recipe in the colder months, you can swap them for green beans. This warm potato salad is great for picnics and cookouts but it’s top notch in the winter, too, particularly since it’s served warm.

Warm Potato and Dragon Tongue Bean Salad

Ingredients

for the salad

2 lbs fingerling potatoes, cut into 1/2″ pieces

1/2 lb dragon tongue beans

1 pint cherry tomatoes

1 C arugula

for the dressing

2 Tbsp red wine vinegar

2 Tbsp olive oil

1 Tbsp Dijon mustard

1 Tbsp lemon juice

1/4 small onion, small dice

2 cloves garlic, minced

1 tsp dried thyme

salt and pepper, to taste

Directions

Preheat oven to 375˚F.

First, make the dressing. Combine red wine vinegar, olive oil, mustard, lemon juice, onion, garlic and thyme in a small bowl. Whisk well to combine. Set aside.

Place the potatoes and tomatoes in a 9×13 baking dish. Pour dressing to coat the vegetables. Toss to evenly coat. Bake for 25-30 min.

While the potatoes are roasting, steam the beans in a large saucepan with steamer over an inch of water. Steam for 8-10 minutes. Check with a fork for doneness. Remove from heat.

When potatoes are fork tender, remove from the oven. Place the beans and cup of arugula in the baking dish. Toss well to combine, until arugula is wilted. Serve warm.

This salad is amazing any time of year. It’s awesome in the summer months when you can find amazing, fresh produce. And it’s equally delicious in the winter when you’re looking for a warm, hearty salad to fill your belly.

I can’t wait for summer! I like the summer fruits more than veggies. Watermelon oh my God I want some right now!
I have had dragon beans before and really enjoyed them. I also like snow peas and sugar snaps which are sort of similar.

Snow and sugar snaps are sweeter than dragon tongue. I like the dragon tongue for cooking because they’re a little tougher so they don’t wrinkle up quite as easily if accidentally overcooked. Lol! And yassssss to the summer fruits!!! I can’t WAIT!

Never heard of dragon tongue beans, but I’m willing to search for them because I don’t like green beans LOL (yes, another “staple” that I’m in the minority with my distaste of it). I’m high-maintenance. That said, I love fresh cherry tomatoes right off the vine…those seldom ever make it into my house because I eat them almost immediately. And strawberries. And blueberries. And raspberries…..

I grew dragon tongue beans for many years – in Kansas, in Arkansas, and in upstate New York. I don’t know why I stopped because they are such a good all around bean and the colors on the beans are so pretty. This is exactly the type of potato salad I would enjoy – my son dislikes mayonnaise and I can easily make this for when he visits. Pinned!

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